Compare prices

Tip

No microwave?

If you don’t have a microwave,
boil the whole, unpeeled beetroot until
tender (leaving the skins on prevents them
from becoming waterlogged), then peel
and use as above. For a real cheat, use
400g ready-cooked beetroot – just be sure
to buy the type without vinegar!

Method

Wear a pair of rubber gloves to stop
your hands from staining, then top, tail
and peel the beetroot – you’ll need about
400g flesh. Roughly chop and put into a
large bowl. Add a splash of water, cover
with cling film, then microwave on High
for 12 mins or until tender.

Heat oven to 180C/160C fan/gas 4.
While the beetroot cooks, butter then
line a 20 x 30cm traybake or small
roasting tin. Roughly chop the chocolate
and cut the butter into cubes. Tip the
cooked beetroot into a sieve, drain
off any excess liquid, then put into a food
processor or blender with the chocolate,
butter and vanilla. Whizz until the mix is
as smooth as you can get it. The chocolate
and butter will melt as you do this.

Put the sugar and eggs into a large
bowl, then beat using an electric hand
whisk until thick, pale and foamy, about
2 mins. Spoon the beetroot mix into the
bowl (it won’t look too pretty at this
stage, but bear with me), then use a large
metal spoon to fold it into the whisked
eggs. Try to conserve as much air in the
mixture as you can. Sift in the flour and
cocoa powder, then gently fold these in
to make a smooth batter.

Pour into the prepared tin and bake
for 25 mins or until risen all over, with
just the merest quiver under the centre
of the crust when you shake the pan.
Cool completely in the tin, then cut
into squares.

Ads by Google

Comments, questions and tips

Comments

I don't have a food processor and was using pre-cooked beetroot, so I chopped it roughly, melted the chocolate in the microwave and used a hand blender to combine the beetroot, butter (actually I used Flora cuisine) and chocolate and it worked fine. This was also a fairly mess-free way of doing it. Tasted great, the beetroot flavour was quite pronounced when they were quite warm but settled as they cooled. I have made a beetroot chocolate cake before so was already converted to the concept; the result here was very light which isn't the traditional brownie texture, however very good. Next time I might remember to put in the vanilla essence!

This made some seriously yummy and moist brownies! Neither me nor my flatmate could taste the beetroot, nor missed any of the fat!
I modified slightly and used almond essence instead of vanilla. This was simply because it was what I had, but turned out really well! They have a lovely slight lingering almond taste to them, think I'll keep the almod for the next batch (and boy will there be a next batch!)
Also, I don't have a food proccessor so melted the butter and choc in a pan on a low heat and put it with the beets in my liquidiser for a few seconds, this works brilliantly to avoid any lumps of beetroot; my brownies are smooth as anything, no telltale pieces of beet in sight!
Excellent overall!

I couldn't wait for them to cool down completely. I cut a small piece whilst still warm and wasn't sure after the first bite. I had another bite and was hooked. It would be lovely warm with vanilla ice cream. Very light and chocolatey. Would definately make these again.

It was delicious since day 1... But after few days was even better! We made it gluten free substituting the plain flour with gluten free flour! Delicious! My partner had it with chocolate caramel ice cream on top! I only had with fresh raspberries and it was super!

Gorgeous! Followed the recipe exactly but used finely grated pre-cooked beetroot, warmed in microwave before blending with the chocolate and butter.

I made a small batch last week to bring in and share at work and feedback from everyone was really positive. So successful in fact that they've demanded I do a big batch for a 'fuddle' tomorrow so I'm off to buy more beetroot on my lunchbreak today and I'll be baking again this evening.

Lovely concept, appearance and flavour, but I too found the recipe a bit "wet" - and I had already reduced the amount of beetroot I used on the advice of other reviewers. Might try increasing the cooking time if I try them again, to see if I can make them work.

I also made these for the novelty value. Used a slightly larger pan as I didn't have one the exact size. Only put literally a splash of water in the beetroot when cooking it so there was none to drain away. Took them to work and only one person guessed what the 'secret ingredient' was (she also subscribes to these e-mails). They are indeed very chocolatey, and it is impossible to speak whilst eating them as they stick to the roof of your mouth. Not sure if I would make them again, they are quite expensive as I used Fair Trade and organic ingredients.

I love unusual combinations like this (a favourite is avocado chocolate cake) but I found the brownies ended up overly moist and the beetroot flavour a tad overpowering though you could see why the combination would work well. I think if I made them again I'd add a little more cocoa and flour to try and get a better texture.

Brownies are good, very moist and pink - Not brown like in the picture. Someone earlier said they serve these with Creme Fraiche and I think I will give that a try next time. I threw in some dark chocolate drops and that seemed to work ok.

Very light, moist chocolatey brownies - not dense and fudgy like the ones I normally make but delicious. I couldn't taste the beetroot at all in the finished brownies. Quite a lot of mess in the kitchen by the time I'd finished though with the food processor, electric whisk and several bowls in use and all deep pink!

I'll admit I was not entirely sure about this recipe but just having made it (and sampled it!) It is absolutely delicious - a great way to sneak the goodness of beetroot into my family and not as messy as you might think.

Reader offer: £10 off craft beer

Reader Offer: Delicious meals for £17.49

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.